Mouthwatering Moroccan Fish

A while ago, on the spur of the moment we decided to make a trip to Jerusalem.

When my daughter heard we were coming she invited us to join her family for dinner. So sweet!

And she made one of our favorite dishes! She said that once she started using Galilee Green Olive Oil, the flavors became even more intense and delicious.

It’s a dish that takes a little more time to prepare than I usually like to take, but it’s so worth it!

Leah’s Mouthwatering Moroccan Fish

Ingredients

Fisherman on the Sea of Galilee near Tiberias

• 3 red peppers sliced into sticks
• 1 bulb of garlic, chopped
• 1 medium white potato sliced
• 6 pieces of St Peter’s Fish (tilapia) or your favorite not so “fishy” fish
• 1 cup white vinegar
• I cup cilantro chopped
• 4 tablespoons sweet paprika
• 2 tablespoon turmeric
• 1 teaspoon salt
• 6 tablespoons Galilee Green Olive Oil (GGOO)
• 2 small diced tomatoes
• 1 small green hot pepper cut lengthwise in 4 pieces
• 3 sweet dried red peppers, chopped
• 1/2 cup drained chick peas

Directions

Cooking the veggies for the fish

1. Let fish soak in the vinegar for about 10 min. Wash off and Pat dry.
2. Saute the sliced red peppers and chopped garlic in about 2 tablespoons of GGOO over a medium heat for about 5 minutes.
3. Add the sliced potato and cook until peppers and potatoes are very soft.
4. Put half the chopped cilantro in a bowl. Add 3 tablespoons paprika, 1 tablespoons turmeric, 1/2 teaspoons salt and remaining 4 tablespoons of GGOO. Mix into a paste and spread on each piece of fish. Set aside to marinate.
5. When potatoes are cooked through, add the chopped tomatoes the rest of the chopped cilantro, the hot green pepper slices and the dried red pepper pieces. Mix.
6. Add a few tablespoons of water to de-glaze the pan and add 1 tablespoon sweet paprika, 1 tablespoons turmeric and 1/2 teaspoons salt. Mix.
7. Add 1/2 cup of chickpeas.
8. Add just enough water to cover the vegetables then cover and simmer for a few minutes.
9. Add pieces of fish in a single layer, placing carefully on top of the vegetables skin side down. Spoon any remaining paste that the fish was marinating in, on top.
10. Cover and simmer for about 15 minutes until fish turns white.
11. Serve over couscous and enjoy!